Simple Lemon Tart | THM: S, Keto, GF

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It’s no secret that Lemon is one of my favorite flavors (I have a round-up of all my favorite Lemon recipes here), but as much as I love making cakes look fancy, sometimes simple is best! This Simple Lemon Tart showcases just how delicious a minimal amount of work and ingredients can be.

A light dusting of Lakanto’s 2:1 Powdered Monkfruit Sweetener, and this Simple Lemon Tart turns into a beautiful dessert to serve guests! If you have the time to make something even more impressive, you could even pretty it up with swirls of whipped cream that are topped with blueberries, strawberries, and kiwifruit! It’s a Spring-time beauty that’s just as lovely dressed up or down. 

Just how basic is this Simple Lemon Tart?

Let’s take a look at the ingredients:

Crazy, right?!

It’s all in how you put it together.

The simpleness of this recipe really shows off the lemon flavor. It’s quite tangy (just the way I like it!), but if you want to mellow it out a little, you can add whipped cream to the top or serve it with sweet strawberries and blueberries. 

Interested in some or Lakanto’s Powdered Monkfruit Sweetener to dust the top of this Lemon Tart? You can use the Coupon Code: northernnester to save 15% OFF your entire order. 🙂

Yield: 8-10 servings

Simple Lemon Tart | THM: S, Keto, GF

Simple Lemon Tart | THM: S, Keto, GF

This Simple Lemon Tart showcases just how delicious a minimal amount of work and ingredients can be! A THM S with no special ingredients. Keto, and GF.

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes


  • CRUST:
  • 1/4 cup butter
  • 2 tbsp xylitol or Lakanto's Classic 1:1 Monkfruit Sugar Substitute (OR use Gentle Sweet in half the amount)
  • 1/4 tsp mineral salt
  • 1 cup almond flour
  • 2 tbsp coconut flour
  • 3 large eggs
  • 3 egg yolks
  • 1 cup xylitol or Lakanto's Classic 1:1 Monkfruit Sugar Substitute (OR use Gentle Sweet in half the amount)
  • 3/4 cup lemon juice
  • pinch of mineral salt
  • 6 tbsp cold butter, cubed
  • low-carb Confectioner's "Sugar" such as Swerve or Lakanto's 2:1 Powdered Monkfruit Sugar Substitute


  1. Preheat oven to 350 F.
  2. To make the crust, melt butter, sweetener, and salt together until sweetener is dissolved. Remove from heat. Stir in almond and coconut flours. Press mixture into a 9" pan (I used a spring-form pan, but you can also use a tart pan or baking dish). Prick all over with a fork. Bake for 10-12 minutes or until golden.
  3. Reduce heat to 325 F.
  4. To make the filling, whisk together eggs, egg yolks, sweetener, lemon juice, and salt in a heavy saucepan over medium heat until well blended. Add butter, whisking constantly, so you don't end up with scrambled egg bits. Pour filling over the crust when the mixture has thickened enough to coat the back of a spoon. Bake for 8-10 minutes, or until set. Cool.
  5. Optional: Dust with a low-carb sweetener, whipped cream, and/or berries.


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18 thoughts on “Simple Lemon Tart | THM: S, Keto, GF”

    • Hi April! I have not tried it myself, but I did a bit of researching (because I’d love to make it dairy-free, too!) and it looks like it should work with coconut oil!

  1. Quick question – it says 2 Tbsp xylitol or monkfruit sweetner – would it be 2 Tbsp of the monkfruit too? I’ve never used this sweetner and want to make sure that’s right before I try it. Thanks!

    • It would be 2 tbsp of the Monkfruit 1:1 Classic Sugar Substitute (it’s a mixture of pure monkfruit extract and erythritol to make a blend that measures the same as white sugar).

      You would only want to use a pinch of pure monkfruit extract as it’s potently sweet, like straight stevia.

      Hope that helps!

  2. This was so delicious fresh made, then I refrigerated and
    got crunchy sugar taste. How can I avoid that as
    I really loved the flavor? What did I do wrong?
    I used the monk fruit.

  3. My only regret about this tart is that I can’t just sit and eat the whole thing at once. (well, technically I probably could, but thank goodness for self control! lol) It was so fast and easy to make (for sweetening I used xylitol in the crust and Pyure in the filling), and I love how perfectly sweet yet tart it is. Just brimming with lemon flavour! This is definitely going in the rotation of THM desserts! I think this is my favourite of your recipes so far! Thanks for this!

    • I agree totally. I relished every bite. I used Gentle sweet and followed directions. Even dug out my springform pan. Will definitely make again. Thank you for a great Easter dinner dessert.

  4. My friend made this fir a luncheon for us with whipped cream and blueberries. Scrumptious!! What is the nutritional information on it? Couldn’t find that anywhere. Thanks. So yummy!

  5. Do you keep this in the fridge? I also had the problem where the sweetener got crunchy the next day. Do you think it’s because I used Monkfruit?

  6. I made this yesterday for a women’s get-together. I love trying new recipes on my friends. It was so easy to make and everyone loved it! (Even those who don’t eat sugar-free like me.) I’m so glad to have a refreshing, lemony dessert in my recipe arsenal.

  7. Hi!

    When I added the flours to the melted butter mixture it clumped up into little tiny pebbles and it was hard to press into the pan.

    Is this normal? Any tips?


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